beef stroganoff crock pot is practically a weeknight lifesaver (if you ask me). Ever have one of those nights? You’re wiped, your stomach’s grumbling like an angry bear, and honestly, all you want is some cozy comfort food with basically no effort. Oh, and the cleanup? Yeah, I’d rather not. That’s exactly where this creamy, classic dump & go Crock Pot beef stroganoff jumps in. No babysitting the stove, no extra steps all day. Trust me, I’ve been there. 
Why This Works as a Dump & Go Dinner
Let’s get real for a sec. Not every “quick dinner” feels quick, right? But with this beef stroganoff crock pot recipe, it’s true. Dump—literally toss—the stuff in, pop on the lid, walk away. Come back hours later to a one-pot magic.
Here’s why it just works: The rich flavors basically swirl around together all afternoon. You don’t have to hover—go run errands or binge a show. The beef gets melt-in-your-mouth tender, and the creamy sauce basically feels five-star. I mean, you can’t mess this up unless you forget to plug in the Crock Pot (been there once). For folks who love minimal fuss, it’s kind of a game changer.
The kicker: cleanup’s a breeze. One pot, people. One. Seriously, I’d choose this over takeout any day. Plus, if you’re into cozy, homestyle eats? Check out this bbq pulled beef sweet tangy crock pot recipe for another family favorite. 
Ingredient List
Wanna know the best part? Nothing fancy. Most of these ingredients are probably already in your kitchen (yay, no weird grocery trips). For the creamiest, richest beef stroganoff crock pot, you’ll need:
- 2 pounds stew beef or chuck roast (cut in chunks)
- 1 cup beef broth (low sodium’s fine, but hey use what you got)
- 1 medium onion, diced
- 3–4 garlic cloves, minced (or hey, grab the pre-chopped jar if you’re lazy like me)
- 1 can (about 10.5 ounces) cream of mushroom soup
- 2 teaspoons Dijon or yellow mustard
- 1 tablespoon Worcestershire sauce
- 8 ounces sliced mushrooms (fresh or canned, totally up to you)
- 8 ounces cream cheese (cubed)
- Salt & pepper (season to taste)
- Optional: 1 cup sour cream, for serving
See? Not fussy, not expensive, not time-consuming. Noodles or potatoes for serving, but more on that in a bit. 
Step-by-Step Instructions
I have to laugh at how simple this is. Literally, if you can dump, you can do it. Here’s how this beef stroganoff crock pot magic happens:
Start by tossing the raw beef into your Crock Pot. Add the chopped onions, garlic, and mushrooms right on top. Don’t even need to stir (unless that’s your thing). Pour in the beef broth, mustard, Worcestershire sauce, and the can of cream of mushroom soup. Scatter in a bit of salt and pepper.
Put on the lid—don’t peek (I know, it’s hard)—and set to low for 7–8 hours or high for 4–5 hours. If you’re feeling extra, give it a stir halfway, but honestly, I forget all the time. When the beef’s fork-tender (should fall apart), cube up the cream cheese and plop it in. Let it melt for about 10 minutes, then stir until smooth. Use the back of the spoon to mash any cream cheese lumps.
If you want it extra rich, swirl in some sour cream at the end. Taste and tweak salt/pepper if you want. And done. Serve it up and feel like a genius chef. Drool-worthy.
If you love weeknight wins like this, definitely peek at this no peek beef roast dump go crock pot recipe—it’s just as easy and hearty.
“Honestly, I threw this together before heading to work. Came home to the best dinner! My kids even asked for seconds. And the cleanup? Breeze. Definitely adding to our rotation.” – Tara M.
Tips for Extra Creamy Results
Here’s my hot take. If your beef stroganoff crock pot turns out a bit lumpy or thin, don’t panic. I’ve totally been there, and there are some easy hacks.
First: Cube the cream cheese small—it melts faster and gets rid of chunks. Resist tossing the cream cheese in right at the start. Wait till the beef’s cooked. It’s just smoother this way.
Sour cream! Add it after everything’s cooked so it doesn’t curdle up. Don’t boil the sauce, just gently stir it in. Hey, if you want that restauranty richness, even a splash of heavy cream never hurts.
If it’s too thin, stir in a little cornstarch mixed with water (like a tablespoon)—works wonders. Or just let it cool five minutes; it thickens quickly, trust me. The first try, mine almost looked more like soup, but by dinner, it was just about perfect!
Wanna mix things up? This 3 bean crock pot chili recipe is also impossibly creamy and makes a killer meal prep.
Serving Over Noodles or Potatoes
Everybody’s got fierce opinions here. I’m a big fan of those fat, slurpy egg noodles as a base—they grab onto all that sauce. But mashed potatoes? Whew. That’s a cozy hug in a bowl. Honestly, both have their moments.
- Classic egg noodles: Cook ’em separately and pile that stroganoff high.
- Buttered mashed potatoes: Go heavy on the butter for ultimate comfort.
- Cauliflower mash: Sounds weird but makes this beef stroganoff crock pot feel healthy-ish.
- Fresh bread: Toast it up—it sops up the extra sauce like a champ.
If you want to round out the meal, toss a green salad on the side. That “something fresh” balances the creamy, beefy goodness. I also sometimes throw frozen peas into the slow cooker for a pop of color—easy peasy.
Make-Ahead & Storage
Alright, if you’re a planner or like leftovers (I’m raising my hand over here), here’s what you need to know about keeping your beef stroganoff crock pot on point for the next day—or even freezing it.
This holds up super well in the fridge. Cool leftovers quickly, then store in an airtight container. It’ll be great for up to four days, honestly maybe five, but I’m conservative there. To reheat, gentle is better. Low and slow in a pan or microwave on 50% power. If it looks a little thick, splash in some broth or milk.
Freezing? You can, but do it before adding cream cheese or sour cream—dairy sometimes gets weird when frozen. Put the cooked beef mixture in a freezer bag, squeeze out air, freeze up to 2 months. When ready, thaw, heat, and stir in dairy at the end.
Leftovers make amazing lunches, or just scarf it cold out of the fridge. No judgment. Also, check out this creamy garlic chicken crock pot recipe—one more freezer-friendly favorite!
Common Questions
Do I have to use stew beef?
Nope—chuck roast, round steak, even budget cuts work. Just cut it into chunks.
Can I skip the mushrooms?
Sure thing! The beef stroganoff crock pot is just as tasty without (but I recommend them for the earthy flavor).
What if it’s too thick or too thin?
A splash of beef broth thins it. For thickening, use a cornstarch slurry (mix of cornstarch and cold water stirred in at the end).
Is it gluten-free?
Check your canned soup and Worcestershire—some brands sneak in wheat. Otherwise, it’s easy to adapt.
Can I make it vegetarian?
Totally. Sub in hearty mushrooms, lentils, or use fake beef crumbles. Works surprisingly well!
The Easiest Family Comfort Food—Ever
I hope you’re as obsessed with this beef stroganoff crock pot as I am. Really, any night becomes way easier—and cozier—if you have something like this simmering all day. Plus, having a dump & go dinner lets you free up the evening for, you know, life stuff. Not just dishes and fuss!
If you want to try other slow-cooker comfort classics, peek at this Slow Cooker Beef Stroganoff – The Cozy Cook for more ideas, or take a look at my crock pot cheeseburger soup quick comfort meal for something totally different (but still pure comfort). Dinner doesn’t have to be hard—or boring. You deserve a break!
Or heck, if you want chicken instead of beef for a change, check this 3 ingredient chicken dump go crock pot dinner that’s wildly popular and easy as heck.
Go on, grab your slow cooker. You’ve got this. 
Crock Pot Beef Stroganoff
- Total Time: 495 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy and comforting beef stroganoff made effortlessly in a Crock Pot that allows you to enjoy rich flavors without the hassle.
Ingredients
- 2 pounds stew beef or chuck roast (cut in chunks)
- 1 cup beef broth (low sodium)
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 1 can (about 10.5 ounces) cream of mushroom soup
- 2 teaspoons Dijon or yellow mustard
- 1 tablespoon Worcestershire sauce
- 8 ounces sliced mushrooms
- 8 ounces cream cheese (cubed)
- Salt & pepper (season to taste)
- Optional: 1 cup sour cream, for serving
Instructions
- Place the raw beef into the Crock Pot.
- Add the diced onion, minced garlic, and sliced mushrooms.
- Pour in the beef broth, mustard, Worcestershire sauce, and cream of mushroom soup.
- Season with salt and pepper.
- Cover and cook on low for 7–8 hours or high for 4–5 hours.
- When the beef is fork-tender, cube the cream cheese and add it to the pot. Let it melt for about 10 minutes.
- Stir until smooth, adding optional sour cream if desired.
- Serve over egg noodles, mashed potatoes, or cauliflower mash.
Notes
For extra creaminess, cube cream cheese small and add it after the beef is cooked. To thicken a thin sauce, stir in cornstarch mixed with water.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
